Tex-Mex Rice and Bean Casserole

Name: Tex-Mex Rice and Bean Casserole
Ingredients: 1 spray(s) cooking spray; 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels; 1 Tbsp canned green chili peppers, chopped, mild or hot; 15 oz canned pinto beans, rinsed and drained; 1 cup(s) cooked brown rice, fresh or day old; 3/4 cup(s) shredded reduced-fat Mexican-style cheese; 3/4 cup(s) fat-free sour cream; 1/4 tsp chili powder; 1/4 tsp table salt; 1/8 tsp black pepper; 2 Tbsp uncooked scallion(s), chopped (dark green part only); 2 Tbsp shredded reduced-fat Mexican-style cheese

Tex-Mex Rice and Bean Casserole was pinched from <a href="http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=136321" target="_blank">www.weightwatchers.com.</a>

INGREDIENTS

•

1 spray(s) cooking spray

•

1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels

•

1 Tbsp canned green chili peppers, chopped, mild or hot

•

15 oz canned pinto beans, rinsed and drained

•

1 cup(s) cooked brown rice, fresh or day old

•

3/4 cup(s) shredded reduced-fat Mexican-style cheese

•

3/4 cup(s) fat-free sour cream

•

1/4 tsp chili powder

•

1/4 tsp table salt

•

1/8 tsp black pepper

•

2 Tbsp uncooked scallion(s), chopped (dark green part only)

•

2 Tbsp shredded reduced-fat Mexican-style cheese

Go To Recipe

review